How to Make Delicious Vegan corn cheese zucchini pancakes

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Vegan corn cheese zucchini pancakes. Mix up your morning meal with this subtly-cheesy, veggie-studded, soft, fluffy stack of savory breakfast pancakes! ▽ L I N K S B E L O W ▽ ▷R E C I P E. Not sweet pancakes, but savory ones. Back before I became a vegan, I had a zucchini pancake recipe I loved, which came together with shredded zucchini, flour, and egg whites.

Vegan corn cheese zucchini pancakes And best of all, they don't even taste "healthy"! All you need is a few pantry ingredients, freshly grated zucchini, corn kernels and your favorite kind of cheese. Okay, a bit dramatic, but seriously I didn't think it was possible to make low-fat pancakes be delicious and also be vegan, gluten-free. You can cook Vegan corn cheese zucchini pancakes using 8 ingredients and 4 steps. Here is how you cook it.

Ingredients of Vegan corn cheese zucchini pancakes

  1. It's 180 ml of nondairy milk or water.
  2. It's 120 g of oats.
  3. It's 70 g of corn flour.
  4. It's 2 tbs. of nutricional yeast.
  5. Prepare 1 tbs. of lemon juice.
  6. You need of salt and pepper.
  7. Prepare 1 of chopped onion (purple).
  8. It's 1 of grated zucchini.

These healthy zucchini pancakes are made with a blend of whole-grain, gluten-free flours, and are free from dairy and eggs. These vegan zucchini and corn patties are quick, healthy and easy to make. I used rice flour as the binding agent in these patties, you can also use all purpose flour or chickpea flour (besan) in place. You can eat them as such and put them inside your burger or sandwich.

Vegan corn cheese zucchini pancakes instructions

  1. Blend everything exept onion and zucchini.
  2. Transfer in a bowl and add onion and zucchini.
  3. Bake in a pan on each side for 2-3 min.
  4. Serve with fresh tomatos.

These Savory Zucchini Cornmeal Pancakes fall into the cheesy category. Not too cheesy, but subtly so thanks to a few tablespoons of nutritional yeast in the mix. Since these pancakes are obviously not syrup-soaking appropriate, I topped this stack with a dollop of Kite Hill Chive Cream Cheese. Fluffy, tender, and topped with a cranberry-orange compote! In the meantime, let's dig into this seasonal stack of goodness.